TWD: Flaky Apple Turnovers

This week’s TWD was selected by Julie of Someone’s in the Kitchen: flaky apple turnovers! I am a HUGE fan of apple turnovers so I couldn’t have been more excited about trying this recipe.

I got to work on making the dough last night. After combining the ingredients as instructed, my dough was super crumbly. I figured maybe the recommended 1 hour rest/chill time would take care of the crumbly issue, but alas, it was not the case. I actually left the dough in the fridge overnight and when I got up this morning discovered it was still a crumbly disaster – as in way too dry, there’s no way I’ll be able to roll it out. Fortunately, my buddy Nancy came to the rescue and said she’d seen some TWD folks complaining of the same issue on the P&Q’s this week and recommended adding a bit of water or vinegar. I added 2 tablespoons of ice water and the dough came together much more successfully.

Dough problems solved, I proceeded with the rest of the recipe. I’d made 1/4 of the recipe and Nancy, who’d also made 1/4 of the recipe, told me she cut 6 squares from her dough and folded them over to form triangles before baking. Following her lead, I went the triangle route and got my turnovers into the oven. The verdict? I was a bit disappointed, honestly. I didn’t love the turnovers. The filling didn’t have enough flavor for me and my pastry wasn’t as flaky as I’d hoped it might be. To be fair, the pastry issue was probably user error as I suspect I overworked the dough. I’ll have to give these another shot this fall because Twitter was abuzz yesterday about the deliciousness of this recipe.

Thanks to Julie for hosting this week! You can find the recipe on her blog. Be sure to stop by TWD to check out the other turnovers this week – I heard a ton of raves so I was in the minority this week I think.

Well, shucks, we loved these! I’ll admit that I have had a bit of practice with pastries as it is my one claim to fame in the baking area: I can make a wonderful pie/pastry. So maybe that is why I had such good luck. We liked the filling as well, however. Come over here, I will make some for you and see if you like them, okay? OR MAYBE we all have terrible tastebuds…uh oh, I hope that’s not it. LOL.

Well shoot! I wish that you loved these, as a big turnover fan! Pastry is just finicky – we loved these, but I can totally see it not working quite right next time for no apparent reason. It looks like you totally saved them by adding a little water. I think they look great!

I am still in awe that you got to these- such a better group member than me! They look really good, sorry they didn’t meet up to your expectations. My curiosity might get to me about the dough- so many different opinons!

Beautiful Tracey! I’m not sure if we had the same impression of this one… as it is hard to say if they were really good, or if they’re just too much of a classic to be as appreciated as a fancier dessert, lets say.

Tracey, Wow girl your photo of the turnover that is cut is really cool. Your pastry looks fabulous from the inside out. he he. I am making more tomorrow for my little Treat Tasters Group with chocolate. I guess since they are kids I’ll use Milk or semisweet. I think they will like them. Of course a little Dorie ice cream wouldn’t hurt right?AmyRuth

Tracey – they look phenomenal! LOVE the triangle shape – I need to do that in the second batch. I didn’t think the apple mixture bowled me over, but the jam in mine was more flavorful. Glad you made them though – I think there’s something for learning and trying!

I love that you made the triangle shape — by far the best way to go, in my opinion. I’m sorry that these were such a pain for you. Some recipes are just like that for me. No matter what I do, I just can’t get it right. If you love turnovers, try them again when the mood strikes you because I thought these were SO good.

My mom’s friend swears on adding vinegar to her pie crusts; she says they always come out more flaky that way, and Mom has adopted her technique to great results. Your turnovers look WAY more flaky than mine, if that makes you feel any better!

I liked the filling, but I just wanted more of it. The dough tasted great, but it’s so soft I’m not sure how I’d get more filling in there.

I’m sorry these weren’t your favorite, but your pictures are gorgeous. FWIW, I used light sour cream, which is a little thinner than regular, and I think it added just enough extra moisture to the dough. That’s my theory anyway.